Essene Bread

This is a sprouted bread. This recipe makes days to make. This recipe makes 2 small loaves. This recipe has been said to have been created back in the bibical days and baked on hot rocks under scorching sunlight. Good Luck!

3 cups wheat berries
3 cups water to cover.
1 Tbsp cornmeal

1. Beginning several days before you hope to be eating this bread, rinse the wheat berries in cool water, drain and submerge the berries with cool water in a large bowl. Cover the bowl with a plate or cloth, and allow the berries to soak at normal room temperature overnight or for about 12 hours. The berries will soak yp a considerable amount of water. Drain the berries in a colander, cover the colander with a plate to prevent the berries from drying out, and set in a place away from light and where the sun won't shine on it. Rinse the berries 3 times a day, and they will soon begin to sprout. In a couple of days the sprouts will reach their optimum length of about 1/4 inch. Growth depends on moisture and temperature so be patient.

2. Grind in a food mill or in a food processor.

3. After grinding, dump the mushed up grain into a clean work surface. Squeeze and knead the grain for about 10 minutes, and then form up to 2 small round, hearth-style loaves eith your hands. Sprinkle an insulated cookie sheet with a little bran or cornmeal, and put the loaves on it.

4. Preheating the oven is not necessary. Cover the loaves with cloches, and bake at 350 degrees for 30 minutes. Then turn the oven down to 325 degrees and bake for approximately 2 hours and 15 minutes more. Allow the breads to cool thoroughly on cooling racks for several hours, and then, because of the high moisture contnt, store in the refrigerator. For best results, slice the bread thinly, or break with hands.

This makes a sweet, moist bread.